I have three or four cooks on my new 22" (Butts and a turkey), all homeruns. I wanted to give the brisket a try, but I was nervous about it from reading some of the posts here. Just decided to throw caution to the wind. Turned out AWESOME!
This WSM is amazing. I barely had to touch it all day!!! Many thanks to the folks on this site for leading the way!
6 pound flat
rubbed the night before
230 degrees for about 11 hours using lump
beer, bourbon & pepper mop every now and then
wrapped in foil for last few hours
Pics:
This WSM is amazing. I barely had to touch it all day!!! Many thanks to the folks on this site for leading the way!
6 pound flat
rubbed the night before
230 degrees for about 11 hours using lump
beer, bourbon & pepper mop every now and then
wrapped in foil for last few hours
Pics:
